Students at Launceston College study the AQA A specification. This can be found here: https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585
|Exams: (not to be taken in 2021)
Students in Year 11 will complete the following aspects to complete the course
Paper 1 Food Preparation and Nutrition worth 50% of the overall grade
Non examined assessment worth 50% of the overall grade
Part 1: Food investigation worth 15% of the overall grade
Part 2: Food preparation assessment 35% of the overall grade
|AQA revision guide:
How to use this resource: Students have access to AQA revision guide or can be purchased online. This can be used to create mind maps or quizzes. This can then be used to check subject knowledge and understanding. There are also some exam questions and quiz questions created at the end of every unit. This is particularly useful for checking and revising subject knowledge.
|Key knowledge Information
How to use this resource: This resource is useful for testing the core knowledge, including key terminology for all the units. This is particularly important as students will need to understand the language used in the questions and the examiner will be looking for key terminology to be used accurately in the answer. Below is link for additional sources with specific content regarding the subject knowledge.
How to use this resource: Seneca learning has all the core content for components, with information to support student learning. Students can answer the questions in order to assess their subject knowledge. Resources can be re-read to ensure that there are no misconceptions. This is particularly useful for checking subject knowledge.
If your student does not already have a log in to Seneca we suggest that they use their school email and a memorable password – perhaps the same as their school log in details.
|Past exam question
How to use this resource: This resource contains all the past exam questions and mark schemes. Students can practice and answer these questions. Teachers can read these and provide feedback. This is particularly useful to check understanding and application of subject knowledge.